Orleans grilled chicken wings can be regarded as a representative of simplicity and deliciousness. Firstly, the materials are very easy to obtain, and secondly, the production process is also very simple. A novice can completely operate it without any failure.

The cost is also cheaper than buying it from outside. I often make it myself. Let’s see how I make it: 1. The materials that need to be prepared are as follows: 1. Chicken wings: Of course, you can also use chicken wings.

You can use the wing tips, depending on your preference.

2. Appropriate amount of cooking wine: to remove the fishy smell, a little honey: to enhance the flavor, and ginger slices.

3. New Orleans grilled chicken wing seasoning: There are many brands in supermarkets. I think this one tastes better. You can also choose other brands.

2. Detailed production steps Although grilled chicken wings are easy to make, there are still some tips. See my steps below.

1. Wash the chicken wings and do not scratch them, because the meat will easily come off the bones during the roasting process, which will not look good or taste good.

So how to taste it?

Use a toothpick method: Use a toothpick to poke small holes on both the front and back of the chicken wings.

2. Marinate: Pour in the Orleans seasoning, honey, cooking wine, and ginger slices, and mix well with your hands.

3. Refrigerate and let stand: Wrap in plastic wrap and refrigerate in the refrigerator for at least 3 hours.

The longer it lasts, the more flavorful it becomes.

I usually marinate it the day before and bake it when I get home from work the next day, which is very convenient.

4. After marinating, you can bake it. Line a baking sheet with grease-proof paper or tin foil, and place the chicken wings on the baking sheet.

Put it in the oven, place it on the middle shelf of the oven, and bake at 200 for about 20 minutes, turning over if necessary.

Note: The temperature and time of the oven can only be used as a reference. The specific temperature and temperament of your own oven must be determined, because most household ovens have small capacities, are prone to temperature differences, and are often on the high side.

It’s the same as baking desserts. If your oven has a wet baking function, you can try it. I use medium wet baking. The advantage of this mode is that it will generate a little steam to increase the humidity in the oven, which is good for baking some meats.

The roast was excellent: crispy on the outside but juicy on the inside.

Of course, if there is no wet baking function, an ordinary oven can just use upper and lower heat.